We have the word "L" for this month's A to Z recipe challenge, I choose Lauki which most people do not like so I thought to make it tastier and make Lauki Mussallam.
Lauki can be used in various recipes like lauki ka halwa, lauki ki kheer, lauki ke kofte, doodh wali lauki, lauki chana dal, lauki vadi ki sabzi or lauki ki sabzi
For Lauki Musallam we blanch the Lauki then stuff and shallow fry them. Then cut and serve with rich and creamy sauce.
Musallam is known for the whole vegetable or Murg or meat stuffed with spices and flavored with cardamom.
Musallam is a Mughlai dish that is made of chicken and the dish is originating from the Indian subcontinent, in this process, the whole chicken is marinated in ginger, and garlic paste and then stuffed with boiled eggs, seasoned with spices then roasted in tandoor. It can be served dry or in a rich, creamy sauce.
Lauki is arguably one of the most undervalued vegetables but it has many beneficial properties.
Lauki is also beneficial for the heart, the humble Lauki also helps in digestion, it is rich in fiber and alkaline content, and it helps in treating acidity.
Preparation Time:- 15 minutes
Cooking Time:-30 minutes
Author:- Hem Lata Srivastava
- 1 small size Lauki
- 1 tsp salt
- 1/2 cup grated paneer
- 1/2 cup grated khoya
- 1 chopped green chili
- 1 inch chopped ginger
- 1tsp cumin powder
- 8-10 chopped raisins
- 4-5 chopped almonds
- 6-8 chopped cashew nuts
- 1tsp lemon juice
- White pepper powder (optional)
- A handful of coriander leaves
- Ghee for frying
- 1 tbsp cornflour
Ingredients for Gravy:-
- 2 medium-size onion
- 4-5 garlic cloves
- 1inch sliced ginger
- 2 green chili
- Salt to taste
- 1 stick cinnamon
- 4 tomatoes
- 1 bay leaf
- 4 cloves
- 10 cashew nuts
For the final gravy:-
- 1 tsp cumin seeds.
- 1 tsp red chili powder
- 2 tbsp grated mawa
- 2 tbsp fresh cream
- 1 tsp roasted and crushed Kasoori methi
- Coriander leaves for Garnishing
- Peel and wash the Lauki.
- Remove the pith of Lauki using a knife of a peelar, It must look like a cylinder
- Heat water in a large saucepan and boil the Lauki for 6 to 8 minutes.
- Switch off the gas drain and let it dry for a few minutes
- Meanwhile, mix all the stuffing ingredients in a bowl.
- Once Lauki cools stuff it with filling. Dust the cornflour both the end.
- Now heat ghee in a pan and shallow fry the Lauki on low heat from all sides until it is slightly browned keep the Lauki out on an absorbing paper.
- Boil tomatoes with onion, garlic, ginger, bay leaf, cloves, cinnamon salt, green chili, and cashew nut.
- Once the tomatoes get soft switch off the gas, cool, discard the whole spices, and blend into a coarse puree.
- Now Heat a kadhai, add cumin seeds and let them crackle. Add tomato mixture stir and mix.
- Now add grated mawa, and kasoori methi and mix well cook it for five minutes.
- Switch off the flame, cool the mixture and again blend into a smooth puree, strain and add to the pan add cream, and red chili powder and boil it for a couple of minutes.
- Now cut the fried Lauki into round pieces. Heat a nonstick pan and shallow fry them on both sides until lightly golden.
- In a serving arrange the stuffed Lauki roundels and pour the gravy on top.
- Garnish with cream and coriander leaves.
- Serve hot with chapati or paratha.
- Always choose fresh Lauki.
- You can stuff the Lauki with boiled potatoes or meat mince also.
- Mawa can be replaced with almond powder.
- Lauki Musallam best goes with Garam Chapati but you can serve it with Laccha paratha also.